Lisa Atwood, Rebecca Courchesne, Rick Field

Grape Jelly

Name: Grape Jelly
Ingredients: 3 lb (1.5 kg) grapes such as Concord or Muscat, stemmed and crushed; 3 lb (1.5 kg) grapes such as Concord or Muscat, stemmed and crushed; ¾ cup (6 fl oz/180 ml) fresh lemon juice; 3 lb (1.5 kg) grapes such as Concord or Muscat, stemmed and crushed; About 3 cups (1½ lb/750 g) sugar, or as needed

Preparation info

Makes
5
half pint jars

Difficulty
Easy

Appears in

The Art of Preserving

By Lisa Atwood , Rebecca Courchesne and Rick Field

Published 2012

About

Nothing is better on an almond or peanut butter and jelly sandwich than grape jelly. You can use just about any type of grape here, although Concords or Muscats will impart the most flavor. The skins of the grapes carry most of the pectin that sets up this childhood favorite.

Ingredients

3 lb (1.5 kg) grapes such as Concord or Muscat, stemmed and crushed
¾ cup

Gluten-free
Vegan

Method

In a large nonreactive saucepan, combine the grapes and 1½ cups (12 fl oz/375 ml) water. Bring to a boil over m